Chinese Chicken Satay

Here is a recipe I shared with the chicken on my 2016 Summer Cookery course. Oh it was fab! Went down a real treat and so easy to make! The marinade tastes and smells amazing. If you are thinking about booking your budding chefs in for a lesson or two this is the kind of thing we make.

Satay chicken

You need:

250g skinless chicken breasts

6 bamboo satay sticks (remember to soak them in cold water before you start)

Marinade

4 spring onions

2 cm piece of root ginger

1 clove garlic

1 tsp Chinese five spice

1 tsp ground cumin

2 tablespoons soy sauce

1 tablespoon sunflower oil

1 tablespoon lemon juice

1 teaspoon sugar

Peanut sauce

2 tablespoons peanut butter

6 tablespoons water

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon lemon juice

  1. Trim the onions and cut into small pieces. Peel the ginger and chop it finely. Crush the garlic.
  2. Add all the marinade ingredients and the onions, garlic and ginger to a bowl.
  3. Cut the chicken into bite sizes cubes about 2 cm square.
  4. Put the chicken into the marinade and mix well. Cover the bowl with cling film and leave it in the fridge for at least an hour (or more)
  5. Meanwhile make the sauce – Put the peanut butter, water, soy sauce, sugar and lemon juice into a small pan.
  6. Bring to the boil, stirring until smooth. (If you use crunchy peanut butter it will have the peanut pieces in it – don’t worry about that!) Simmer for 2 minutes then pour into a small serving bowl and leave to cool.
  7. Thread about 6 or 8 pieces of chicken onto each of the satay sticks.
  8. Preheat the grill, put the satays under, then turn the grill down to medium. Cook for at least 5 minutes on each side.
  9. Place the satays on a serving plate, lined with lettuce leaves, and serve with the sauce.
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